Strangozzi with truffles

Recently, this dish has become very popular and, despite the cost of truffles, is prepared all year round for festivals and celebrations.
The precious underground mushroom present in the woods around Spoleto has a bronze-black colour and is searched for with well-trained dogs. There are two varieties in Spoleto: the summer variety and the more prized winter variety, which can be found from November to March.
The size varies from that of a walnut to that of an apple. They have a rough, hard rind. The aroma is unmistakable, persistent, unique.

Ingredients for the dressing (4 people)
Black truffle 80/100 g
1 or 2 cloves of garlic
Extra virgin olive oil as required
Salt and pepper to taste

Preparation
The truffle should be washed well with warm water, brushed, dried and grated. In a pot, preferably earthenware, one or two cloves of garlic are sautéed in plenty of olive oil and removed when they just start to brown.
With the heat off, the truffle, salt and a pinch of pepper are added to the boiling oil.
They must be well drained before being seasoned.